Coconut cake was a big deal in my immediate and extended family. Any celebration was a suitable occasion for serving coconut cake. The kind of coconut cake with excessive amounts of butter and processed sugar. Sorry to disappoint, but this is not that kind of cake.
This little cake is more an ode to the memory of coconut cakes. Faintly coconut with a hint of almond, this cake is free of gluten. Contains no butter, so this cake is also free of dairy. Includes a vegan substitution for eggs. Light on the sugar, it is still enjoyable. It is also enough. I did not desire to have excessive amounts of ingredients, so it is simpler than most cakes.
I offered my mother, self-initiated taste tester, a piece to try. She liked it, but fancied more the leftovers of the next day. Having sat in the fridge overnight, flavors blossomed into a tastier cake.
This cake is not a gaudy, sweet confection. It is less guilty, so enjoy a slice for snack.
Notes: 1. How you use the coconut cream from the can is important. Do not add any of the coconut milk/water with the firm, white portion or else the frosting will have too much liquid. Also, if you live in a warmer climate, feel free to put unopened coconut can of milk/cream in refrigerator day prior so the coconut cream can firm. (In warmer temperatures, coconut cream turns to milk.) I always put my coconut cream cans in the fridge whenever summertime starts. 2. If you enjoy a sweeter cake, feel free to add another tablespoon of maple syrup to cake ingredients. 3. Make sure you let cake layers cool prior to adding frosting or frosting will melt. 4. Feel free to add coconut flakes on top of cake for decoration prior to serving. 5. Vegan substitute for eggs is a flaxseed egg: one egg equals one tablespoon of ground flaxseed plus three tablespoons of water (1 egg= 1 T. ground flaxseed+ 3 T. water).
Adrienne Holton 